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Friday, September 19, 2008

It's that time again! Yup, you guessed it Random Recipe time.. Gotta love Pam - check her out and see her favorite recipe! That's the theme this time around - Your Favorite Recipe! I'm sure I've posted this one before - but I'm gonna do it again because it is just that good! Seriously - make it once and you will fall in love!

So - I present to you....

Chilis Southwestern Vegetable Soup

Ingredients

6 cups chicken broth (Swanson is best)

1 (14.5-ounce) can diced tomatoes, with juice

1 cup water

1 (14.5 ounce) can dark red kidney beans, drained and rinsed

2 (14.5 ounce) cans yellow cut corn

2 (14.5 ounce)cans cut green beans

1 (4-ounce) can diced green chilies

1 large diced yellow onion

1 (14.5 ounce) can tomato sauce

8 corn tortillas, minced

5 tablespoons chili powder

1 tablespoon garlic powder

dash of salt

dash of pepper

cayenne pepper to taste

Directions

Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.